- 3-1/2 pounds lean ground beef
- 1 large onion, chopped
- ½ cup celery finely sliced into “moons”
- 1 cup ketchup
- 1 teaspoon chili powder
- 1 teaspoon yellow mustard
- 1 teaspoon seasoned salt
- 2 cups beef broth or stock
- Soft, fresh hamburger rolls
- Dill pickle slices & mustard-for toppings
In a skillet, brown ground beef; drain well.
Place browned, drained beef into CROCK POT.
Add: onion, celery, ketchup, chili powder, mustard, salt and broth.
Stir well.
Cover & cook on LOW for 8~12 hours. Serve or cover and refrigerate until the next day. (Freeze, after cooled, for up to 2 months.)
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